Melt 11/2oz butter and saute the leeks and celery and leave to cool. Add the apples and diced mozzarella cheese, spring onions, walnuts and 1 tablespoon of chopped parsley, season and mix. Make the breadcrumbs mix with garlic, parsley, celery leaves in a food processor. Blend until smooth. Lay a clean tea towel on the work surface and lay the strudel paste on top (brush with melted butter). Sprinkle with breadcrumb mix then place the next sheet on top. Add the mix and gorgonzola, fold over the pastry and wrap. Brush the top and sides with melted butter and bake for 25-30 minutes. Spiced pickled pears: Peel the pears leaving on the stalks. Place all the ingredients into a pan and simmer until the sugar has dissolved. Place the pears into the liquid with lid on and cook for around 30 minutes. Turn the pears regularly then turn off. Leave the pears to rest for 30 minutes in the liquid until tender and ready to use. Serve hot or cold. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (1625g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2383 (79%)|
|Amt Per Serving||% DV|
|Total Fat 264.8g||353 %|
|Saturated Fat 125.2g||626 %|
|Monounsaturated Fat 58.5g|
|Polyunsanturated Fat 62.8g|
|Cholesterol 487.6mg||150 %|
|Sodium 1602.5mg||55 %|
|Potassium 1364.6mg||36 %|
|Total Carbohydrate 165.8g||49 %|
|Dietary Fiber 20.4g||82 %|
|Sugars, other 145.5g|
|Protein 24.8g||35 %|
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Calories per serving: 3017
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